Chilli Con Carne Pie
Pastry for pie bottom
Ingredients:EOI Pie Bottom Pastry
Method:Make up for pies in the normal manner.
Method:Bring Group 1 (Pie filling) to the boil, then simmer for a minimum of 15 minutes.
Method:Make a slurry of Group 2, add to group 2 allowing mix to stay on the slow boil for approx. 3 mins.
Ingredients:Red Kidney Beans
Method:Drain, wash & then add after group 3
- Total Weight
Pastry for pie top
Ingredients:EOI Flex puff pastry
Method:Make up and cover pies in the normal manner.
230°C for 15 minutes
Make up Procedure
If desired, dress the pies with corn chips & sour cream.
Points of Importance
1. These pie fillings should be read in conjunction with your states legislation relative to meat percentage content.
2. Yield, tin size, scaling weights, and pastry thicknesses must be classed as variable, due to personal selection and left to the individual manufacturer.
Flex Ready Bits Medium 15kg
Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Traditional shortening used for pie base and quiche.
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines.
Perfex Ready Bits Hard 15kg
Hard grade all vegetable margarine ready bits for use in puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Pastrex Ready Bits Medium 15kg
Pastrex Ready Bits Medium is a medium grade margarine in ready bits form for use in all puff pastry lines.